How To Make Roasted Acorn Squash Soup
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1/4 cup heavy cream (optional)
- Chopped fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 35-40 minutes, or until the squash is tender and caramelized.
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In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
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Scoop the roasted squash flesh into the pot and add the vegetable broth, dried thyme, and ground cinnamon. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth. Season with salt and pepper to taste.
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Stir in the heavy cream, if using, and heat the soup for an additional 5 minutes.
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Serve the soup hot, garnished with chopped fresh parsley.
Nutrition
- Calories : 180kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 10mg
- Sodium : 960mg
- Total Carbohydrates : 28g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 3g
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